This is a print preview of "Red Bell Peppers Stuffed with Beans and Rice" recipe.

Red Bell Peppers Stuffed with Beans and Rice Recipe
by Julia Ann Souders

Red Bell Peppers Stuffed with Beans and Rice

A nutritious meal in a vegetable cup: red bell pepper stuffed with beans and rice. It is a good way to use left over cooked rice. Enjoy it as a everyday dinner meal with a salad and buttered kale.

2007-2012 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat.& Trdmk. Off." All rights reserved.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Goes Well With: buttered kale, ceasar salad


  • 2 large red bell peppers
  • 1 cup of long grain rice
  • 1 cup of chicken broth
  • 1 cup of water
  • 16 ounces fat free refried beans
  • 2 tablespoons of tomato paste
  • 1 tablespoon grated onion
  • 1 tablespoon of hot sauce or to taste
  • 2-3 tablespoons of chicken broth
  • 1/2 cup of shredded Colby cheese


  1. Cut the washed red bell peppers in half lengthwise.
  2. Remove the white membrane from inside the peppers.
  3. Parboil pepper halves in boiling water for 3 minutes.
  4. Remove, drain and set aside.
  5. Mix the broth and water in sauce pan, add the rice.
  6. Bring to boil, simmer until tender and liquid absorbed. Keep warm.
  7. In a small sauce pan or microwave dish, mix together beans, tomato paste, grated onion and hot sauce.
  8. Add broth to make a thinner blend of the beans in needed.
  9. Mix togther 1 1/2 cup of rice and 1 1/2 cup bean mixture.
  10. Lightly oil casserole dish which will hold peppers upright.
  11. Put the beans and rice mixture in the prepared red peppers.
  12. Set into the greased casserole dish.
  13. Add shredded Colby cheese on top of peppers.
  14. Bake 20-30 minutes to heat the peppers and melt the cheese.